Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, zucchini eggplant banana bread. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
A combination of two favorites: banana nut bread and zucchini bread. The flavors combine and in each bite you get just a hint of both flavors. While banana bread and zucchini bread are proven standalone favorites, the marriage of the two results in what will undoubtedly be the most moist and flavorful quick bread to ever cross your lips.
Zucchini Eggplant Banana Bread is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Zucchini Eggplant Banana Bread is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook zucchini eggplant banana bread using 21 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Zucchini Eggplant Banana Bread:
- Take 4 large eggs
- Prepare 2/3 cup granulated sugar
- Take 1 cup light brown sugar
- Make ready 1/2 cup melted butter, cooled
- Take 1/2 cup canola oil
- Take 1 tbsp vanilla extract
- Take 1 cup seeded, grated, unpeeled zucchini
- Get 1 cup mashed banana
- Prepare 1 cup peeled, grated eggplant (seeds are ok)
- Take 2 1/2 cup all-purpose flour
- Prepare 1 1/2 tsp ground cinnamon
- Take 1/4 tsp ground ginger
- Prepare 1/4 tsp ground nutmeg
- Take 1 tsp baking soda
- Make ready 1/4 tsp baking powder
- Make ready 1/2 tsp salt
- Prepare 1 tsp lemon zest (fresh is best)
- Prepare optional:
- Take 1/2 cup chopped walnuts, pine nuts or dried cranberries
- Get topping:
- Make ready 1/2 cup granulated sugar for sprinkling, also optional.
This Zucchini Banana Bread is great for breakfast or snack time. And go ahead and slather some butter on a warm piece, you will be glad you did! Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted Arrange eggplant slices in a single layer on a rimmed baking sheet, then fit as many pieces of zucchini as possible on same baking sheet, tucking.
Steps to make Zucchini Eggplant Banana Bread:
- Preheat oven to 325°F
- Place zucchini, eggplant, banana and zest in a large bowl. Add eggs and both sugars. Wisk well.
- Wisk in butter, oil and vanilla. Set aside.
- In a medium bowl sift or wisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger.
- Add dry to wet and stir until incorporated. Fold in nuts or cranberries if desired.
- Divide the batter between two smaller sized greased or sprayed loaf pans.
- Sprinkle tops with sugar.
- Bake for 45-60 minutes or until toothpick inserted into center comes out clean.
- Cool and serve.
This Banana Zucchini Bread will blow your mind away. It's moist, fluffy and a perfect marriage with a cup of coffee! Eat it fresh out-of-the-oven with a pat of butter, or leave it on the counter and sneak a bite every time you walk by. Shredded zucchini and mashed banana complement each other and ensure that this wholesome loaf stays nice and moist. The banana adds sweetness to this quick-bread mashup for just the right flavor without too much added sugar.
So that is going to wrap this up for this exceptional food zucchini eggplant banana bread recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
